I have what is probably a stupid question, but I'm going to ask anyway. I've made this recipe twice and each time I've changed up the seasonings...no big deal. However, my question is with step 3. I boiled the tomatoes and used a slotted spoon to transfer them to a food mill to process; toss the water and add the tomatoes to my cooked onions. The part that confuses me is the "Return the tomato pulp and juice to the stockpot, add the cooked onions and garlic, and cook, uncovered, over medium-high heat until sauce thickens and reduces by about half, about 1 to 1-1/2 hours. Stir occasionally to prevent scorching" part. Am I adding the pulp and juice back to the seasoned water they were boiling in and reducing and following the remaining steps or dumping the water and cooking just the puree and onions and reasoning? I haven't been the tomato by-product back into the seasoned water and it seems like a waste that with the water, I'm pouring all the spices down the drain and have to reason. I also cook at a low simmer for a several hours, but I can't seem to get a rich tomato tasting marinara. HELP!
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I have what is probably a stupid question, but I'm going to ask anyway. I've made this recipe...